Specific regulatory mechanisms of UV-C radiation on apricot fruit quality

Apricot ( Prunus armeniaca L.) fruits are highly susceptible to postharvest water loss, softening, and spoilage, limiting their shelf life to 3–5 days at room temperature. Developing effective postharvest preservation technologies is thus critical for maintaining apriot fruit quality and extending shelf life. In this study, apricot fruit in the treatment group received 0.75 kJ·m -2 ultraviolet-C (UV-C) irradiation, while control group fruits remained untreated. Then the two groups were stored in a dark environment with a temperature of 20 °C and a humidity of 90% for 8 days. We investigated the effects of UV-C on the physiological quality, metabolite profiles, gene expression, and chromatin accessibility of apricot fruit during storage. The results indicate that UV-C effectively preserves fruit firmness, total phenol content, and flavonoid content while inhibiting malondialdehyde production. UV-C regulates apricot fruit quality and extends shelf life primarily through its impact on flavonoids, amino acids, reactive oxygen metabolism, and cell wall metabolism. Specifically, UV-C modulates gene expression and chromatin accessibility in pathways influencing the accumulation of key metabolites such as pectate, D-tagaturonate, and D-glucuronate. This study provides insights into extending the shelf life and preserving the physiological and nutritional quality of apricot fruit, offering a theoretical foundation for developing eco-friendly preservation techniques to enhance their commercial value.